Ruby red rice pilaf. How to cook red rice: different cooking methods and recipes

Rice - most popular product many, sometimes dissimilar national cuisines. But more often in this case they talk about white rice. But how to cook red rice is a question that raises certain doubts due to the somewhat “exotic” nature of this type.

Nevertheless, colored varieties of rice are increasingly appearing on store shelves. Perhaps the red product is in greatest demand (Fig. 1).

Before you learn how to cook it correctly, you should pay attention to its nutritional benefits.

Rice. 2. Nutritional value red rice.

Red rice is a fairly old type of this crop. It has been grown in ancient civilizations, mainly in Asia. Moreover, he occupied a privileged place in his family, since members of royal families, as a rule, ate it. Since ancient times, red rice has been valued for its healing properties: it was actively used in oriental medicine.

It is cultivated in different countries world today. The most famous are its varieties:

Short grain rice Camargue (southern France). As a result of cooking, it becomes slightly sticky.
Himalayan red rice (India). The soft grains of this type have a complex, spicy aroma.
Rice Rubin (India). Used for food and as part of religious rituals.
Thai red rice (Thailand). It has a refined taste with a pronounced aroma of flowers.
California ruby (USA). It has a more saturated (burgundy) color. Prized among gourmets.

Despite all the differences, all red varieties have general properties: wealth dietary fiber(Fig. 2) and high content in the shell of anthocyanins - natural pigments that give the crop its original color.

Dishes prepared from red rice wide range. It is good both as an excellent side dish for meat, poultry, fish, and as a separate dish in combination, for example, with mushrooms or vegetables. Besides the pleasant sweetish taste and good digestibility, such rice also has health benefits.

Product benefits

The increased interest in red-grained varieties is explained not so much by the fact that it is simply delicious, but by the high healing potential of such rice and its role in organizing a healthy diet.

Nutritionists note the product’s balance in vitamins, proteins, carbohydrates, minerals, and lipids. Red rice is officially classified as a food product that helps increase immunity, reduces the risk of the occurrence and development of cancer and cardiovascular diseases, and normalizes digestion.

Particular mention should be made of anthocyanins—glycoside pigments that can only appear in the human body with food. These are very energetic antioxidants that effectively bind oxygen radicals and prevent rapid aging and cell death.

Since anthocyanins are mainly concentrated in the bran shells of grains, unpolished (lightly polished) products are especially valuable for a healthy diet.

From red grain cereals you can prepare large number variety of dishes. But regardless of this or that recipe, it will be tasty only if the rice cereal is properly boiled.

First of all, you need to keep in mind that red varieties take a little longer to cook than white varieties. But you should not be afraid that such rice may be overcooked, since this will be prevented by the previously mentioned unpolished shell of the grains.

Today many manufacturers of this valuable product in their instructions they separately indicate how to prepare it in such a way as to preserve all the beneficial taste and healing properties. But the differences here are minor. Moreover, the basic rules for how to cook red rice are so simple that they can be followed even by absolute beginners.

To begin with, dry rice should be cleaned of foreign impurities and dust. In search of foreign grains, it is sorted in the same way as any other rice. Cleaning is completed by washing (several times) in clean water.

You can cook rice in a slow cooker or in an ordinary saucepan (preferably with a thick bottom). The cereal is poured with boiling water (for a glass of rice grains - approximately 500-550 ml of water). In this case, you need to make sure that the boiling water covers the layer of cereal by at least two fingers.

Then the contents of the pan are salted and boiled. After the water boils, you need to reduce the heat and remove the foam from the water surface. Next, cover the pan with a lid and continue to cook the rice for 30-40 minutes.

Rice. 3. Rice with shrimp and green beans.

Many chefs note that the cooking time depends on the characteristics of a particular variety. But people who know how to cook rice cereal for its further use in various dishes, usually wait until the water completely disappears (evaporates) from the surface of the rice. The grains themselves should be soft and well cooked.

Even if you know in general how to cook red rice, you should not neglect the following “little things”:

Pre-soaking red rice (before cooking) reduces the time fully cooked product. Also, soaked rice becomes lighter in color when cooked.
The rice dish is especially tasty if you drizzle it over it before serving. lemon juice(lime juice).
Ready boiled rice can be stored in the refrigerator for no more than three days. In this case, it should be in a container under the lid.
At healthy eating with boiled red rice meat gravy It's better not to add. In this case, the dish will be too high in calories.

Two easy recipes for red rice

Rice with shrimp and green beans (Fig. 3)

Ingredients:

Figure 4. Red rice with mushrooms.

red rice - one and a half glasses;
frozen shrimp - 300 g;
fresh (frozen) beans - 100 g;
green onion - 1 bunch;
ginger root - 15 g;
garlic - 3 cloves;
sesame oil - 3 tablespoons;
oyster sauce - 70 g.

Red rice is boiled. In a frying pan on heat sesame oil chopped garlic and ginger root are fried. Beans are also added there. After 3-4 minutes, add rice, shrimp (defrost first), onions into the pan, add sauce and spices to taste. The contents of the frying pan, stirring, fry until cooked over high heat for a minute.

Red rice with mushrooms (Fig. 4)

Ingredients:

rice - one and a half glasses;
mushrooms (champignons or others) - 300 g;
medium-sized carrots - 1 pc.;
onion - 1 pc.;
basil - 1 bunch;
butter;
ground red pepper.

The rice is boiled. Large mushrooms are cut into slices, small ones - into 4 parts. Vegetables are cut into cubes and fried in a frying pan over melted water. butter. Add mushroom slices to lightly fried vegetable cubes and, stirring constantly, fry until golden brown crust. The resulting mixture should be salted and peppered and added to boiled rice. This dish is especially tasty if you sprinkle the rice with chopped basil.

Instead of a conclusion

Red varieties of rice - great way and satisfy your hunger and enjoy the exquisite taste.

But you still need to observe the measure. Moreover, with such delicious product It’s very difficult not to get carried away and forget about your own figure.

Mexican red rice is traditional dish Mexico. The interesting thing about this amazing dish is that it is seasoned with some chorizo sausage, which gives the dish a spicy kick, as well as chili peppers. Tortillas and guacamole instant cooking Excellent addition to a meal. The recipe below makes four servings.

Ingredients:

75 gr. sliced pork sausages;
Two tbsp. sunflower oil;
One chopped onion;
200 gr. rice (we will use long grain rice);
Two cloves of garlic;
800 gr. chopped tomatoes;
150 gr. frozen corn;
Half tsp. tomato puree;
One bay leaf OK;
150 gr. frozen peas;
Half tsp. dry chili pepper;
200 ml. water or vegetable broth;
Half tsp. Sahara.

Preparation:

Warming up specified quantity vegetable oil over high heat in a frying pan. Place the chorizo sausage in the hot oil and fry, stirring occasionally, for about two minutes. Add chopped garlic and chopped onion, continue to fry for about five minutes, stirring all the time, until they become soft;

Pour the rice into the frying pan and cook, stirring, for one minute, then add the tomatoes along with the juice, sweet corn, tomato puree, bay leaf, peas, chili if you are using it, common broth or water and sugar.

Slowly bring everything to a boil, stirring occasionally. Then we transfer the contents of the pan into the multicooker, cover the lid tightly and program the multicooker to the “pilaf” mode for about 40 minutes, until the rice becomes soft and all the liquid is absorbed into it. Season with salt to your taste.

When the rice is cooked, turn off the multicooker and let the rice brew under the lid for about five minutes. We also heat the tortillas in a slow cooker. Ready rice garnish with lime wedges and coriander. Serve with warm flatbread.

In Mexico when cooking Mexican red rice use red juicy tomatoes. If there are any, take 600 grams, remove all the seeds from the tomatoes, chop them instead canned tomatoes and increase the amount of water or vegetable broth to 600 ml.

Red Ruby Rice is very healthy. Unlike white rice, which we have grown accustomed to since childhood, red rice is not subject to such intense processing and does not contain as much starch. Proponents of proper nutrition recommend eating unpolished wild varieties rice containing more vitamins, amino acids and microelements. The secret to the benefits of this unique product in preserved bran membrane containing a large amount of fiber. In addition to its benefits, gourmets appreciate red rice for its pleasant nutty aroma, unique taste and beautiful aesthetic appearance. You just need to work with this product, because if it is prepared incorrectly, it will be impossible to chew. You will also have to reserve some free time, since red rice takes much longer to cook than plain white rice.

Ingredients for red rice pilaf:

Chicken meat - 500 grams;
Red rice “Ruby” - 200 grams (1 cup);
Onion - 1 piece;
Carrots - 1 piece;
Garlic - 2 cloves;
Bell pepper - 1 piece;
Water - 2.5 glasses;
Salt to taste;
Olive oil for frying (vegetable oil is possible) - 70 ml.

Red rice pilaf in a slow cooker - recipe with photos

This pilaf can be cooked both in a slow cooker and in a regular cauldron. I, lacking the latter, will do this in a slow cooker.

Pour olive oil into the multicooker bowl. It is better not to spare it, since during the process of cooking the pilaf it will rise from the bottom and soak the rice. Turn on the multicooker to warm up in the “Baking” mode.

We thoroughly wash the meat, cut it into medium-sized cubes and place it in a preheated multicooker bowl with the lid on for 7-10 minutes.

In a separate frying pan olive oil Lightly fry the onion, carrots, cut into strips and bell pepper. If you switch to proper nutrition, in this case, you don’t have to fry the vegetables, or lightly fry them in a grill pan without oil. Unfortunately, pilaf itself without oil will turn out dry, and its use cannot be completely abandoned.

After the meat is half cooked, add our frying mixture to it. Mix everything well.

Ruby red rice should be thoroughly washed in a bowl, draining the water several times. Do this until the water becomes clear.

Place a glass of red rice on top of the meat and vegetables.

Fill with two and a half glasses of water, salt and pepper. You can also add any spices you like. Place the garlic cloves on top of all this beauty, close the lid and set to “normal cooking” for 1 hour 20 minutes.

After some time, we get incredibly tasty, aromatic and hearty pilaf with red rice "Ruby". The pilaf turned out to be very juicy, but at the same time tender.

On the shelves of large stores you can find not only white, but also black, brown, and even red rice. Today we are talking about the latter. How to cook red rice, how it differs from the rest, and what dishes can be prepared from it.

Such different rice

Each type of rice has its own characteristics. Habitual white rice- the most common. Polished and translucent, it cooks in literally twenty minutes. But the vitamin content in it is less than in other varieties.

Black rice is a record holder for content useful substances and microelements, but its cooking takes 40-50 minutes. The grains are very hard, so they need to be soaked for several hours before cooking.

Brown or brown rice- a favorite of those losing weight. Removes harmful substances from the body and is no less useful than black. Prepares in about 25 minutes.

The red rice we are interested in is called the most satisfying. Energy value 100 grams of this product is 350-410 kcal. Its color can be shades of red, purple or maroon. True, only the shell is multi-colored, but inside it is still, as a rule, white.

How to cook “red side dish” on the stove

Let's look at how to properly cook red rice, taking into account its characteristics. It is great for a side dish, as it remains crumbly after cooking. Pairs well with vegetables, mushrooms, chicken, fish, and dried fruits. It is possible with meat, but the satiety of such a dish will be “off scale”.

So, put a pan of water on the fire and add salt. While it is boiling, sort and rinse the rice.
Pour the cereal into boiling water and simmer over low heat for 40-50 minutes. IN finished product add cream or vegetable oil.

To reduce cooking time, you can pre-soak the cereal in water, but then the content nutrients will decrease.

Other cooking methods

Now we’ll tell you how to cook red rice in a slow cooker and microwave.

Pour the washed rice into the multicooker bowl, fill it with water, add salt and oil. For 1 glass of product, take 2-2.5 glasses of liquid. Set the “Rice” or “Pilaf” mode. At the end of the mode, it is advisable to leave the cereal in the multicooker for another 10 minutes in the heating mode.

If you cook in the microwave, then you need to do this: place the cereal in a fireproof bowl, pour in water, add salt and, if desired, oil. Set the power to maximum and put the cereal in the oven for 5 minutes. Then remove, stir, close the lid and return to the microwave for 15 minutes. Once done, let the bowl of rice sit in the oven for a few more minutes.

Flavorful side dish

How to cook red rice if you need to get a non-trivial but easy-to-prepare side dish? Use spices!

You will need a saucepan, a couple of cloves of garlic, an onion, a tablespoon of tomato paste (or grated tomatoes) and two teaspoons of Herbes de Provence seasoning.

Chop the onion and garlic small pieces and fry for 3 minutes in olive or other vegetable oil in a saucepan. Add tomato paste and fry for another two minutes, stirring occasionally.

Add water or chicken broth, add salt and bring to a boil. Pour in the washed rice and seasoning, cover with a lid and set aside slow fire and wait about 40 minutes. When ready, do not rush to serve - let the rice “reach” a little.

Simple curd and rice dessert

Prepare a quarter cup of red rice and half a cup of white rice, 200 grams of 9% fat cottage cheese, two teaspoons of cranberries and a few slices of kiwi.

Boil both rice in one bowl until tender. It's okay if the red turns out thicker.
Mash the cottage cheese with a fork, add sugar to taste, a little salt and cinnamon (if you like). Mix it with cranberries and rice.
Pour the mixture into molds and garnish each with a slice of kiwi. If desired, sprinkle with coconut flakes for beauty.
Place the molds in a preheated oven for half an hour.

Hearty soup

Ingredients: 100 grams of red rice, a glass of tomato juice, 3 potatoes, 1 onion, 300 grams of champignons, sour cream, vegetable oil, parsley and dill, salt and pepper.

Boil the rice. You can leave it a little firm.
Place a pot of water on the stove. While it is boiling, peel and cut the potatoes into cubes and add them along with the rice to the boiling water.
Chop the champignons and onions. Fry them together in a frying pan and then add them to the soup. Add some salt.
Now pour in the tomato juice and bring to a boil, but there is no need to boil. Add herbs, pepper and, if desired, bay leaf. Turn off the heat and let the soup simmer for a while, covered.

Serve with sour cream and herbs.

A little about the varieties and cooking time

The approximate cooking time is indicated above. How long to cook red rice depends on its variety, as well as whether you soaked it before cooking or not. You may also find that your red rice isn't quite as red, but this is also due to differences between varieties.

For example, Bhutanese red rice takes 45 minutes without pre-soaking and 25 minutes with soaking. Ready dish has a pale pink color.
Before cooking red rice with bright aroma Hom Daeng, it's better to soak it overnight. Then cooking will take 10-15 minutes. Without pre-processing, this will take about 40 minutes.
Fergana devzira rice has a white core and a dark pink shell, and is cooked in 30 minutes after soaking for three hours. This variety has several subspecies, and it is recommended to soak all of them for 2-5 hours, then the cooking time will range from 25-35 minutes.
The dastar-saryk subspecies in cooked form has amber, and when cooked it increases seven times. Chungara turns out completely white.
“Rubin” is produced in Russia - the first Russian large-grain variety grown on an industrial scale. How to cook Ruby red rice is written on its packaging: the manufacturer recommends doing this for 30-40 minutes. low heat and with closed lid, and add salt and oil after readiness.

Benefits and disadvantages of red rice

Red rice has a beneficial effect on the condition of the skin, helping to prolong its youth. Fights bad cholesterol. It satisfies hunger well and is easily absorbed by the body. Is a powerful antioxidant. Contains calcium, potassium, iron, phosphorus, iodine, vitamins E and B (B 1, B 2, B 6, B 3). Due to the absence of gluten (vegetable protein), even children and allergy sufferers can eat red rice.

As for the disadvantages, as already said, it is a very nutritious thing, so people who are losing weight should be moderate when consuming it. However, you still can’t eat too much of it.

Diabetics should note that red rice can cause a spike in blood sugar levels.

Finally, arsenic is often used as a pesticide during cultivation, so when purchasing, you need to make sure that the cereal has passed toxicological control in Russia.

So we figured out how to cook red rice. Bon appetit!

Red unpolished rice owes its benefits to its shell, which is rich in minerals, fiber and vitamins. Natural pigments, anthocyanins, that color the surface of grains are powerful antioxidants. Thanks to the dense shell, the cooked rice turns out crumbly.

Regular consumption of this cereal has a beneficial effect beneficial influence for the whole body: intestinal function improves, weight, cholesterol and blood sugar levels decrease.

Features of varieties

Iran is considered the birthplace of rice, but now the cereal crop is grown in many countries with a humid subtropical climate. These varieties are especially popular in Asia. In Ancient China and Japan, such rice was revered as sacred. In the old days, it was served only in noble houses and temples. The staple food of the inhabitants of highland Tibet is Bhutanese red rice. Its grains are medium in size and have a relatively soft shell. After cooking, they become pale pink and slightly sticky.

Indians prefer the ruby variety - rice with a dark brown color and dense structure. In Thailand, long-grain cereals with a delicate shell are cultivated, mild taste and a complex aroma consisting of bread and milk notes. In Europe, red rice is grown in Southern France - in the Camargue province. Among gourmets, the California ruby variety, which grows in the American states of Georgia and South Carolina, is especially valued. This rice has a dark, rather burgundy hue. Such a cereal, cooked correctly in a slow cooker, preserves everything valuable substances, which attracts people leading a healthy lifestyle.

Preparing for cooking

Unpolished red rice must be sorted before cooking. To make garbage and bad grains easier to detect, grains are poured onto a flat surface in small portions. Next, it is distributed in one layer. Having removed all excess from the handful (pebbles, husks, darkened or crushed grains), the procedure is repeated with the next portion. The cereal, cleared of impurities, is washed several times cold water. Do this until the liquid is no longer cloudy.

How long does it take to cook rice?

Red grains are boiled in a saucepan for an average of 30–40 minutes. In a slow cooker, the cooking process takes a little longer - 40–60 minutes. Allows you to reduce cooking time pre-soaking. Rice is kept in cold water for 2–3 hours, in hot water (not higher than 60 degrees) for an hour.

How much liquid do you take per glass of cereal?

The ideal ratio is two to one, but in the case of round grain red rice, you can use 3 cups, as it absorbs moisture more strongly. After soaking excess water drained. The cereal is transferred either to a thick-bottomed pan or to a multicooker bowl.

Cooking method: step by step instructions

To prepare a side dish for three people, take 600 ml of water, 200 g (or a glass) of red rice, 0.5 teaspoon of salt and a tablespoon of vegetable oil. IN in this case Strict adherence to the proportions of liquid and cereal is a guarantee that the dish will ultimately turn out crumbly and tasty.

How to cook properly rice side dish the traditional way?

Pour into a saucepan with cereal cold water. Salt the rice and put on high heat.
Remove the foam that appears during boiling with a slotted spoon. Next, reduce the heat and cover the dish with a lid.
After 30–40 minutes, check for softness. If the cereal is not ready yet, cook it for 10 minutes.
Turn off the fire. Let the rice sit, covered, for 5 minutes.
Add oil, mix everything.

Sometimes during the cooking process, the water in which the rice is cooked turns dirty red. If desired, you can change it to a clean one 5 minutes after boiling. In this case, the side dish is salted at the end, and not at the beginning.

Cooking in a slow cooker

Pour the prepared cereal into a multicooker bowl hot water, add salt.
Set the "rice" program. If the multicooker does not have such a mode, choose another one - “porridge” or “buckwheat”.
Wait for the sound signal. Taking the bowl out of the multicooker, taste the dish for salt.
Add vegetable oil. Mix everything, close the lid and let it brew for 5 minutes.

Combination with other products

Red rice cooked in a saucepan or slow cooker, sprinkled with lemon juice before serving, is independent, quite nutritious and delicious dish. At the same time, it can be added to salads or served as a side dish. It goes well with various vegetables: carrots, zucchini, bell pepper, cauliflower, spinach. Using red rice and mushrooms you can prepare a delicious vegetarian pilaf. Great idea For hearty breakfast is a porridge made from cereals, dried fruits, nuts, and honey.

Vegans and Orthodox believers should prepare “kiribat” - rice pudding in Sri Lankan. Its peculiarity is that red rice is cooked not in water, but in coconut milk. Cereals take 1 kg, liquids - 1.75 liters. Add salt (0.5 teaspoon) and vegetable oil (2 tablespoons). Next ready-made porridge Place in a mold with a side. The height of the rice layer should be 2–2.5 cm. After the pudding is baked and cooled, it is cut into diamonds. Traditionally, “kiribat” is served with savory snack“pol sambol”, but it can also be served with sweet sauces – fruit or vanilla.